Crispy sweet and sour makou fish

By TristinDoyle

Crispy sweet and sour makou fish
On the weekend, my mother bought fresh makou fish. This kind of fish bone is fleshy and fragrant. The fish is small enough to eat. It is the most suitable for a greedy cat. When my mother cleaned up the fish, I was taking pictures while taking pictures. It wasn't too difficult during the whole process, and there were two ways to eat it.

Recipe Recommendations

  • Makou fish appropriate amount
  • onion appropriate amount
  • Jiang appropriate amount
  • vinegar appropriate amount
  • soy sauce appropriate amount
  • soy sauce appropriate amount
  • pepper oil appropriate amount
  • sugar appropriate amount
  • salt appropriate amount

Steps for Crispy sweet and sour makou fish

  • Make step 0
    1
    Horse mouth fish.
  • Make step 1
    2
    Mix vinegar, soy sauce, soy sauce, pepper oil, sugar, and salt together for later use. Cut green onions, ginger, and garlic into small pieces and set aside.
  • Make step 2
    3
    Scrape off the scales, remove the head and internal organs of the Makou fish, wash and strain dry.
  • Make step 3
    4
    Make an oblique incision on the surface (for deep frying and flavor).
  • Make step 4
    5
    Dip the dough with dry flour (my mother said it was too slow to apply strips, so I learned a trick from my family, put the fish and flour together in a plastic bag, seal it up and down, left and right, and then dip it evenly).
  • Make step 5
    6
    Pour appropriate amount of oil into the pan.
  • Make step 6
    7
    Add the fish when it is 70% hot.
  • Make step 7
    8
    Fry over medium heat until golden brown on both sides, remove and set aside.
  • Make step 8
    9
    I like to eat it this way. It is crispy and slightly salty, and the meat is very fresh.
  • Make step 9
    10
    I like a crisp tail. There are many thorns here.
  • Make step 10
    11
    Look, it's clean.
  • Make step 11
    12
    Pour away the oil from the frying fish and re-add the appropriate amount of oil.
  • Make step 12
    13
    Add green onions, ginger and garlic and stir-fry until fragrant, pour all the fish into the pan, then pour in the seasoning and stir fry over high heat, so that each fish is evenly colored, until fragrant, turn off the heat and remove the pan (1-2 minutes).
  • Make step 13
    14
    Because the fish is already fried, it should not be put into the pot for too long to avoid affecting its crispy taste.
  • Make step 14
    15
    The fish that has just come out of the pot is sweet and crispy. I like it the most ~.
  • Make step 15
    16
    I like to eat the meat on the back of fish, but I don't like the belly of fish.

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